My kids love sushi, but when I made this Speedy Beef Teriyaki recipe for the first time, they eyed it sceptically. I told them I got the recipe from the lady at our local sushi shop – which they love – then watched as they immediately ate an entire bowl, asking for seconds and declaring this their “favourite meal ever”. On the table in less than 20 minutes and cooked in just one pan (great for people allergic to washing up), this is a fantastic dinner for quick weeknights and is sure to make it to your meal plan rotation again and again. Teriyaki sauce is added to minced (ground) beef, which is then simmered until sticky and golden. You can serve this nutritious, colourful meal with any vegetables of choice but edamame beans, shredded carrot and shredded cabbage are firm favourites here, especially when teamed with a big dollop of creamy mayonnaise, all served on a bed of steamed rice.I’ve been making my own teriyaki sauce for years. It is made with simple ingredients and tastes incredible, although you can absolutely make this recipe with store-bought teriyaki sauce when you really need dinner on the table fast. Adjust the seasoning as per your taste preference.
Can I use other types of meat?
Yes, minced (ground) turkey, chicken or pork would all work well with this recipe.
What are edamame beans and what can I substitute if I can’t find them?
Edamame beans are whole, young fresh soybeans, which are harvested before they are ripe. They are available both fresh and frozen. Instead of edamame beans, you could use green peas, fresh green broad (fava) beans or sugar snap peas.
Can I make this dish vegetarian?
Absolutely! In place of the beef you can use minced (ground) tofu, tempeh or even a plant-based meat substitute.
What can I substitute for mirin or sake?
You can use dry white wine or rice vinegar with a pinch of sugar as a substitute if you don’t have mirin or sake on hand.
What are some other easy Japanese-inspired recipes?
If you’re a fan of sushi and Japanese flavours, I think you’ll love: Sushi SandwichQuick Creamy Miso Chicken RamenPork TonkatsuTuna Miso Soba NoodlesBaked Miso Salmon 5 from 2 reviews
2 tbsp olive oil 1 onion, finely diced 1 tsp freshly minced garlic 500 g (1 lb 2 oz) minced (ground) beef (see note 1 for other meats to use) ¼ cup (60 ml) store-bought teriyaki sauce OR homemade (see below) 1 tbsp cornflour (cornstarch) ¼ cup (60 ml) water
HOMEMADE TERIYAKI SAUCE
2 tbsp mirin (see note 2) 2 tbsp cooking sake (see note 2) 2 tsp tamari or all-purpose soy sauce 1 tbsp brown sugar
TO SERVE
Steamed rice 1 carrot, finely sliced or julienned ½ cup (75 g) frozen edamame beans, thawed and drained (note 3) ¼ red cabbage, finely shredded 1 tsp sesame seeds 1 spring onion (scallion), finely sliced 4 tsp whole-egg or Kewpie mayonnaise
Note 2 – You can use dry white wine or rice vinegar with a pinch of sugar as a substitute if you don’t have mirin or sake on hand. Note 3 – Instead of edamame beans, you could use green peas, fresh green broad (fava) beans or sugar snap peas.
Make ahead
Teriyaki beef – Refrigerate the cooked beef for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Homemade teriyaki sauce – Prepare in advance and refrigerate in a jar for up to 7 days. Not suitable to freeze.
Leftovers
Teriyaki beef – You can refrigerate just the cooked beef for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
